scholarly journals Development of innovative technology for sauce with lecithin

2021 ◽  
Vol 4 (3(60)) ◽  
pp. 50-53
Author(s):  
Svetlana Kolesnichenko ◽  
Alla Salavelis ◽  
Sergey Pavlovsky ◽  
Svitlana Poplavska

Consumers of catering establishments especially value their health and therefore give preference to dishes that correspond to modern concepts of healthy eating. In this regard, the development of such dishes is an important task. Thus, the object of the study was an emulsion sauce made using the spherification technique. Agar-agar was used as a material for encapsulating the sauce. The recipe composition of the sauce contains irreplaceable nutritional components: plant phospholipids (soy lecithin), monounsaturated and polyunsaturated fatty acids of olive oil and camelina oil, natural food fibers of agar-agar. Each recipe component of the developed emulsion sauce contains physiologically active substances with a high efficiency of health-improving effect. Synergy The combination of the positive effects of these prescription components makes it possible to create a therapeutic and prophylactic product. One of the most problematic areas is the formation of a lecithin-oil-water composition with a lamellar structure. Such a structure as a multilayer «container» helps to preserve the biologically active substances that make up the sauce from destruction and to better assimilate them by the human body. Due to the choice of a certain number of recipe components and their sequential combination under certain conditions (temperature 45 °C, mixing), it is possible to obtain a lamellar structure. In the course of the study, recipe components were selected that correspond to healthy food products, recipes and technologies for the preparation of an emulsion sauce with a lamellar structure were developed. And also provided with the help of spherification an attractive appearance and determined the organoleptic, microbiological indicators and shelf life of the product. To confirm the presence of the lamellar structure of the sauce, carry out optical studies and presented a micrograph in polarizing light. The research carried out makes it possible to expand the range of sauces with an extended shelf life (three days) for the restaurant industry.

2021 ◽  
Vol 845 (1) ◽  
pp. 012094
Author(s):  
I M Novikova ◽  
O M Blinnikova ◽  
L G Eliseeva ◽  
D A Blinnikova

Abstract At present, the preservation of the consumer properties of berry products is an urgent problem. Use of fresh garden strawberries is limited by a short storage period and seasonality. Under optimal storage conditions in a normal atmosphere, the average shelf life of strawberries is from 2 to 9 days depending on the variety. To meet the needs of the population in garden strawberries and meet the physiological needs in a unique complex of biologically active substances, strawberries are subjected to different processing methods. Drying being a type of fruit and berry products processing has the following advantages: a significant increase in the shelf life of products, a decrease in the mass and storage volumes of dried berries, preservation of minerals, carbohydrates, dietary fiber, antioxidants, bioflavonoids and many biologically active compounds in berries. Modern drying technologies allow preserving the content of essential vitamins to its full extent. Comparison of two technologies for drying garden strawberries has established that vitamins and other biologically active substances are well preserved in berries. Berries dried by convective vacuum-impulse method (CVI) are recommended to be used for food enrichment.


2019 ◽  
Vol 13 (4) ◽  
Author(s):  
R. Pavlyuk ◽  
V. Pogarskaya ◽  
K. Balaba ◽  
T. Kravchuk ◽  
A. Pogarskiy

Technologies of healthfull products - bioyogurts with unique characteristics have been developed. The new products are characterized by a high content of naturally occurring biologically active substances - phytocomponents of fruits and vegetables (carrots, lemons with zest, apples, Jerusalem artichoke), in particular, β-carotene, phenolic compounds, tannins, ascorbic acid, ie substances having antioxidants. Besides, they have a high content of prebiotic substances - soluble pectic substances, cellulose, inulin and proteins. Recent biogurts play the role of natural thickeners and structure-forming agents. This makes it possible to eliminate the need for the use in the production of bio yoghurt food additives and synthetic additives. Technologies for making bio yoghurts are based on the use of nanosized cryo-additives from nanosize with the record content of biologically active substances (BAS), whose mass fraction in cryo-additives is 2.5 - 5.0 times greater than the original fresh cheese. Obtaining the latter is based on the complex action on the raw materials of cryogenic "shock" freezing with the use of liquid and gaseous nitrogen and cryodestruction with fine grinding. When making bioyoghurts, cryoadditives act as natural enrichment agents, structure-forming agents, texture stabilizers and dyes. In addition, phytoextracts from natural spices and medicinal herbs (echinacea, coriander, burkun, oregano) are included in the formulations for the enrichment of the BAS and for longer shelf life of new bio yoghurts. Whey was used as the basis for the production of bio yoghurts. New types of bio yoghurts in terms of the content of BAS exceed the known analogues and have 2 times longer shelf life (than control samples). Technological modes of production of bioyoghurts on bench semi-industrial equipment have been worked out. New yoghurts are recommended for introduction into production at large food enterprises, in establishments of restaurant business, for individual food.


2018 ◽  
pp. 69-72
Author(s):  
M. S. Gins ◽  
V. K. Gins ◽  
A. A. Baikov ◽  
M. M. Tareeva ◽  
S. Yu. Platonova ◽  
...  

Amaranth leaves can be used in salads, soups, sauces enriching them with biologically active substances (in particular, ascorbic acid and phenolic compounds), as well as giving them an original taste and color. Plants were grown on the experimental field of VNIISSOK in the Moscow region. The experiment was laid on sod-podzolic soil. For the period of 2013-2016 years, biochemical parameters were investigated: total content of water-soluble antioxidants, ascorbic acid content, dry matter content, amarantine content in three amaranth varieties (Valentina, Don Pedro and Fakel) and two green leaf varieties (Pamyati Kovasa and Eku 17020) of FSBSI FSVC (formerly VNIISSOK) and INIAP selection and a correlation analysis was performed, which showed a relationship between the relative concentration of amarantine in the leaves and other biochemical parameters at different stages of plant development. The maximum accumulators of antioxidants according to the TAC parameter were the Valentina and Don Pedro varieties - up to 2.9 mg gallic acid equivalents/g. The situation was similar in terms of the content of the reduced form of ascorbic acid. So also the Valentina and Don Pedro varieties were leading with values of about 140 mg%. A positive correlation between the content of ascorbic acid and the sum of hydrophilic antioxidants was confirmed. Pamyati Kovasa and Eku 17020 varieties can be recommended as a source of green mass of leaves with a high content of ascorbic acid, red colored varieties Don Pedro, Valentina, Fakel – for obtaining red dye enriched with antioxidants.


Food Industry ◽  
2020 ◽  
Vol 5 (2) ◽  
pp. 79-87
Author(s):  
Regina Shchekaleva ◽  
Elena Cherevach ◽  
Marina Palagina ◽  
Elena Tarashkevich

The article observes the technological modes optimization of tea raw materials extraction (black tea and hibiscus tea beverage) used in the technology of emulsion drinks as natural food additives (dyes, flavorings, surfactants) and sources of valuable biologically active substances. The researchers studied the mass fraction dependence of soluble solids and vitamin C in tea extracts on the determining factors (hydromodule, duration and temperature) that affect the extraction kinetics of the biologically active substances using mathematical modeling. Based on the experiment results processing, a man obtained second-degree polynomial equations that adequately described the mathematical dependence of the mass fraction of soluble dry extract substances on the hydromodule and the extraction time. The researchers experimentally determined the optimal extraction parameters: time – 15 and 20 minutes; temperature – 70 and 60 °C for black tea and hibiscus drink, respectively; hydromodule – 1:5. The mass fraction of the functional ingredient (vitamin C) under the specified modes was from 84.6 to 189.2 mg/%. The researchers run the commodity quality evaluation of tea extracts obtained according to the developed parameters. On organoleptic and safety indicators tea extracts met the requirements of the current normative documentation.


Proceedings ◽  
2020 ◽  
Vol 70 (1) ◽  
pp. 32
Author(s):  
Stefania Toscano ◽  
Valeria Rizzo ◽  
Giuseppe Muratore ◽  
Daniela Romano

Edible flowers are often mentioned in connection with biologically active substances and their presence is today frequent in supermarkets. The main factor that determines their use is their appearance, so particular attention must be paid to the shelf life. Flowers must be protected from desiccation and their quality must be preserved. Thus, the aims of this study were to evaluate the shelf life of the spontaneous edible flowers Glebionis segetum, Malva sylvestris, and Tropaeolum majus and Papaver rhoeas, and to detect the presence of major polyphenols. The flowers were packaged with polypropylene (PP) bags and then stored in a refrigerator at +4 ± 1 °C. Samples were tested in the dark and in the presence of light for 12 days. Gas composition, weight loss, and color were registered once the packages were opened; antioxidant activity, total phenols, and enzymatic analyses were performed. The light has a negative influence, the weight loss was limited, and the gas composition did not change significantly during shelf life, with variation in the studied samples. The highest variation in color parameters was found in control samples, whereas the extracts from G. segetum showed the highest antioxidant activity and polyphenol content; in addition, it was the most resistant but also had the highest weight loss. Furthermore, enzymatic results indicated the PP was the best packaging film if used in the dark. P. rhoeas was characterized by extreme fragility, M. sylvestris was not able to tolerate low temperatures, and T. majus changed its color progressively with time.


2021 ◽  
Vol 845 (1) ◽  
pp. 012096
Author(s):  
E I Popova ◽  
K V Bryksina

Abstract Fruits and vegetables are the most popular raw ingredients that act as a source of dietary fiber and other biologically active substances that benefit the human body. The vast majority of nutrients enter the human body with food, so the daily ration of an average person should include those useful products that can provide the body with the necessary amount of biologically active substances. Vegetable-based raw materials containing vitamins, minerals, antioxidants, dietary fibers used in the production of food products are considered a source of functional properties. A priority area of product technologies is the search for technological methods for the production of functional food products with a given biological value (high BAS and antioxidant content). The paper presents recipes and innovative technology for the production of functional syrups based on Viburnum fruits, as well as the evaluation of consumer characteristics, nutritional value and functional orientation of the corresponding products.


Author(s):  
N. S. Rodionova ◽  
E. S. Popov ◽  
D. I. Matveev ◽  
E. S. Pevtsova ◽  
A. V. Sokolova ◽  
...  

The development of new technological solutions in the field of daily consumed food products, which have a directed corrective impact on the nutritional status of the human body and an extended shelf life is an important and urgent task. One of the alternative solutions to the problem faced is the introduction of flour products (crackers, biscuits, bread), enriched with biologically active substances of plant origin into the daily ration. They are economically accessible to the general population and suitable for sale in a network format, due to significant shelf life. Experimental studies to assess the effect of introduced biologically active substances on the shelf life of flour products through the study of changes in the content and ratio of various forms of bound moisture were carried out in the work. The study of moisture state in flour products was carried out by the method of differential thermal analysis using a synchronous thermal analysis device using thermogravimetry, differential scanning calorimetry and non-isothermal kinetics. The objects of research were samples of flour products containing the composition of partially defatted wheat germ flour "Vitazar" and wheat bran, which were additionally added with seaweed powder, soy protein isolate, pea protein isolate, black cumin seed flour. Samples of flour products (biscuits) made according to traditional technology served as controls. A quantitative assessment of the ratio of moisture fractions with various bonds was carried out by the methods of thermogravimetry, differential scanning calorimetry and non-isothermal kinetics. The ranges of endothermic effects, indicating stepwise moisture removal, in accordance with the forms and energy of its connection with the experimental samples biopolymers were identified in the work. Comparison of thermal effects characteristics recorded in the process of thermolysis of flour products samples, allows us to state an increase in the chemically bound moisture share in the test samples, as compared with the control sample and, as a result, an increase in shelf life.


2021 ◽  
pp. 199-206
Author(s):  
Nikita Sergeyevich Tsvetov ◽  
Anna Viktorovna Korovkina ◽  
Oksana Ivanovna Paukshta

Koenigia Weyrichii (F. Schmidt) T.M. Schust. et Reveal, which grows on the Kola Peninsula, contains a significant amount of flavonoids in the aerial parts of the plant, rapidly builds up biomass, and is resistant to various climatic conditions. This makes K. Weyrichii a promising source of biologically active substances (BAS) in the Arctic zone. A relatively new method for extracting biologically active substances from plants is the use of deep eutectic solvents (DES), for example, a mixture of choline chloride with glycerol, which has shown high efficiency in the extraction of flavonoids from other plants. Previously, DES was not used for the extraction of biologically active substances from K. Weyrichii. The aim of this work is to evaluate the efficiency of ultrasonic extraction using traditional solvents (water, ethanol) and DES choline chloride + glycerol and to optimize the extraction conditions. Comparison of the total content of polyphenols, flavonoids, antioxidative, and antiradical activity in various extracts is carried out. It was found that the most favorable conditions for extraction are: water content in DES – 17.5 wt%, temperature – 65 °C, and time – 3 hours. At the same time, under identical extraction conditions (temperature and time), more target substances can be extracted with 60% ethanol than with DES. However, DES can be seen as an alternative to using ethanol. The data obtained can be useful for the further development of innovative technologies of the extraction of biologically active substances from plant material. Also, K. Weyrichii may be considered as a source of biologically active substances in cosmetics and the food industry.


2021 ◽  
Vol 21 (3) ◽  
pp. 27-37
Author(s):  
V.L. Zakharov ◽  
◽  
E.P. Matyuhina ◽  

The research was conducted in 2021 on the basis of the laboratory of the Department of Technolo-gy of Storage and Processing of Agricultural Products of the I. A. Bunin Yelets State University. The aim of the research was to find out the comparative effect of adding some fruits and berries on the vitamin value of kefir. As the main raw material for the experiment, drinking pasteurized milk was used according to the state standard 31450-2013. Cranberry berries were used frozen from the retail chain, the rest were collected in the Yelets district and frozen before the start of the experiment. Of all the berries used, only cranberries and mountain ash did not worsen the organo-leptic parameters of kefir. Judging by the acidity of kefir, the shelf life of the control sample and with cranberries was the longest – 14 days. On the 12th day, the options with mountain ash and black currant went beyond the standard for acidity. The shelf life of kefir with sea buckthorn fruits was only 9 days. The addition of fruits and berries to kefir increased the content of biologically active substances in it: rowan-dry substances, carotenoids and flavonols, and black currant-coloring substances and anthocyanins. Taking into account the organoleptic indicators, the shelf life for acidity and the content of useful substances in kefir, it is necessary to single out the option with the addition of rowan fruits as the most successful.


2017 ◽  
Vol 54 ◽  
pp. 185-191
Author(s):  
G. S. Sharapa

In scientific and production experiments on 2661 cows, the effectiveness of the use of biologically active substances in hypofunction and persistent yellow ovarian bodies was studied. For the correction of the ovarian function of cows at different times after calving, biologically active substances were used: during hypofunction of the ovary (GPO) – trivit or tetrathine in a dose of 10–15 ml intramuscularly twice at intervals of 6–7 days, and at the second administration of vitamins – surfagon in dose of 10 ml once (folligon 1000 IO); with persistent yellow ovarian organs (PYOO) – estrofan in a dose of 2 ml once (fertagil 5 ml); at ovarian cysts they were crushed and injected 5 ml of surfagon and 2 ml of estrofan once. In the long experiments on 1887 cows, it was established that in the correction of ovarian function by biologically active substances, the stage of excitation of the sexual cycle during the 3–18 days is 89.9% of treated animals, and their fertility from the first insemination is on average 52.2%, on the other – 30.4%. In a special experiment conducted on 47 cows, a comparative assessment was made of the use of a surfagon and a folligon in ovarian hypofunction. Hunting was better at 12.3% of the cow, which was injected in a dose of 1000 folligon, than with the use of surfagon in a dose of 10 ml. At the same time, fertility of animals from the first insemination was almost the same (about 60%). In the presence of persistent yellow ovarian organs (n = 42), the results of fertilization of cows from the first insemination were more effective than estrofan at a dose of 2 ml with intramuscular administration (9.3%), comparing with the use of fertagil in a dose of 5 ml. On 140 cows of the Holstein breed, an experiment on the study of the effects of estrofan, bioestrovet and broestrofan at PYOO on the manifestation of sexual intercourse and fertility of cows was conducted. No significant difference was found between the effects of these substances. On average, the hunt was shown to be 82.8%, and was impoverished from the first insemination of 47.3%, of the second – 41.0%. There were somewhat higher indicators for ovarian function correction in the use of estrofan in a dose of 2 ml – respectively 86.5%–52.4%–42.3% and lower in the use of the broestrofan (78.6%–43.7%–39.7 %) In experiments on 62 cows with follicular ovarian bones, which were injected with cysts by intramuscular injection of 5 ml of surfagon and 2 ml of estrofan, it was found that after that during the 15–17 days, 51 cows (82.3%) were sexually hunted, and fertility from the first insemination was 54.9%. Another 10 cows showed hunting later, and one cow was rejected. On 483 cows, insemination of animals was studied at ovary correction at different times after calving, using surfagon in the GPO, and estrofan in the PYOO. Experiments have shown that insemination of cows with a physiologically normal condition of the uterus in ovarian function correction provides a relatively high fertilization rate even after 21–40 days after calving. Consequently, the experiments showed a high efficiency of correction of ovarian function in cows with the use of surfagon, folligon, estrofan and fertagil, taking into account the physiological state of the uterus. Conclusions: There is a need for a systematic clinical and gynecological examination of cows to determine the anatomical and functional state of the genitals, to identify animals that are suitable for insemination, or those requiring correction of reproductive function or treatment. In scientific and practical experiments it was established that during stimulation or correction of ovarian function with biologically active substances with previous research of reproductive organs, the stage of excitation of the sexual cycle during 3–15 days is shown by 89.9% of treated animals, and their fertility from the first insemination is on average 52.2%. It is established that the use of a surfagon and a folligon in the ovarian hypofunction is highly effective. Sexual hunting showed 83.3–95.6 treated cows, and fertility from the first insemination reached 60.0%. With persistent yellow ovarian organs estrofan was more effective. For 8 days, hunting was shown to be about 86.5% of cows with their fertilization after the first insemination of 52.4%. Insemination of cows with a physiologically normal condition of the uterus at the correction of ovarian function at different times after calving provides fertilization within the range of 51,6–65,9%. It is expedient to make correction in 40–45 days after calving of cows.


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